Often times I have suggested my readers to try out some of my sorbet recipes to enjoy on a hot summer day. However, I'm aware that some of you might prefer a frozen dessert that's a little more on the creamy side. Of course, there's also my ice cream recipes but not everyone is willing to go overboard with the creaminess. That's why I think it's high time to cover something that's a little in between like a recipe for sherbet for example. It's a lot more like sorbet but with some creaminess to its flavor.

Sherbet vs Sorbet

Many probably already know the difference between a sherbet and sorbet but I'm still required to educate my readers.

On the surface, the two are pretty much the same in a lot of ways. Both are made with a combination of a flavored liquid (processed fruit, coffee, tea, alcohol, or other food) and sugar syrup that's thrown into an ice cream maker or slush machine to be churned and frozen before serving. However, while sorbet is just that, the thing that makes sherbet stand out is that it also contains some dairy.

Typically, a sherbet is made with the addition of some milk, cream, eggs and/or gelatin. Obviously, the milk/cream especially are what gives the dessert its trademark creamy taste. However, as a golden rule, the dairy used has to contain only 2% fat so regular milk is preferred. Below is a recipe for an orange sherbet, a highly popular variation along with some variations to try out.

It's a pretty simple recipe to follow and can all be wrapped up within a few hours.

The recipe


  • 2 cups orange juice, unsweetened
  • 1 cup sugar
  • 1 tsp vanilla extract
  • 1 tbsp lemon juice
  • 3/4 cup milk


  1. Whisk together the orange juice, sugar, vanilla extract, lemon juice and milk over medium heat until fully dissolved. Bring to a boil, then immediately remove from the heat.
  2. Stir in the milk and let it cool down. Seal and chill in a refrigerator for at least two hours.
  3. Pour the mixture into an ice cream maker of slush machine and prepared the sherbet as instructed. Remove once it reaches a slushy consistency and serve.

Serves: 6-8


  • Sherbet Ice cream - Substitute heavy cream for the milk.
  • Espresso - Substitute brewed espresso for the orange juice.
  • Strawberry - Substitute strawberry puree for the orange juice.
  • Lemon - Omit the orange juice and increase the lemon juice by 1 cup. Combine with 1 cup of water before mixing.
  • Pineapple and Coconut - Substitute pineapple puree and coconut milk for the orange juice and milk respectively.